Recipes

Prepared invert puff pastry and bake 1 tray 600x400mm Bake a 200ªC for 20-30mn Cut 3 strip desired size use a 8-10mm Ø nozzle to place the mousseline between puff pastry sheet add whippe cream with a st honore nozzle for decoration

Use a frame for opera cake 600X400X30cm Prepared 3 biscuit joconde same dimention Place first biscuit and soak with coffee syrup Line coffee butter cream  Place second biscuit and soak with syrup Line ganache Place third biscuit and finnaly line the coffee butter cream on top place in chiller add the opera glacage     

Arrange in a frame of 60 cm by 40 cm, the first layer of biscuit Spread 900 g of praline cream and add caramel butter and sprinkel hazelnut chunk  Cover with the second sheet of biscuit Spread 900 g of praline cream and add caramel butter and sprinkel hazelnut chunk  Cover with the third biscuit. Smooth the top with 200 g praline cream. Place all overnight in the refrigerator to restore moisture to the biscuit. Remove the frame, spray the top with a chocolate spray gun with a black spray. Cut the entremets to the desired size.

Place the biscuit from the base of the cake ring. garnish the edges with strawberry slices and then soak the vanilla syrup biscuit. Fill the mold with cream mousseline and add strawberry  Lightly tap the plate against the work surface to evacuate the air bubbles. Cover the cream with the second biscuit and gently press to adhere. Place the cake in the freezer to cure. Take the cake out of the freezer and unmold it. Coat the surface of the cake with a thin layer of cream mousseline    

prepared the biscuit, the mousse banana & nutmeg, the compote orange and the syrup. place the biscuit first and add syrup, the a thin layer of compote and the mousse repeat the operation 3 time before placing chocolate shaving on top

In circles 18 cm in diameter and 4.5 cm high.  Place the crispy hazelnut milk at the base, place very little sparkling Cognac banana.  Then a first disk of dacquoise with hazelnuts, a little sparkling wine, some pieces of fried bananas, the second dacquoise disc and smooth the circle with the rest of sparkling Cognac banana. Put everything in the freezer. demold glazed and decorated

On plate and sheet of guitar paper, line circles of 18 cm in diameter and 4.5 cm high of milk chocolate mousse. Place the brownie macadamia at the bottom of the circle, cover with a thin layer of milk chocolate mousse. Place the pears and cover with milk chocolate mousse. Add Rémy Martin cognac crème brûlée. Smooth with the rest of the mousse. Put everything in the freezer. Unmold the desserts, glaze them with the white mirror glaze. Arrange purple macaroons on the turn, decorate with pears * and ivory chocolate threads. * Pears in decoration: cut pears in thin strips and soak them in the syrup at 30 ° B. Deposit them on a Silpat® sheet. Bake at 180 ° C until coloring. After cooling, switch to the black spray gun (50% cocoa butter and 50% dark chocolate cover) to avoid moisture in the refrigerator and give a little contrast.

Use a 3 circles 18 cm in diameter and 4.5 cm high Remove a strand of almond streusel  Prepare the cornmeal cream with Cointreau, a confit disc of strawberry, Add then a little cream, the biscuit macaron and smooth close to the circle with the rest of the cream. Place the entremets in the freezer. Uncover the entremets, glaze with the ivory chocolate frosting and decorate pralinettes around, chocolate shavings, fresh strawberries

Assembly and finishing in reverse  on a plate and sheet of paper guitar. Place 3 circles of 18 cm in diameter. Arrange 280 gr chocolate mousse cream, then place the cherry compote. Make a little foamy cream again, then place the cherry almond biscuit, the remaining frothy cream and finally seal the assembly with the chocolate streusel. Put everything in the freezer. To decenter entremets, to glaze them with a dark red chocolate frosting, to decorate chocolate shavings, cocoa nibs and cherry. remark: add cherry on almond biscuit before baking

Lay the 16 cm cake circles on a tray with a guitar sheet.  In these circles, arrange the acetate strips. Spread a thin layer of Cointreau, orange and yuzu marmalade over chocolate-soaked chocolate sponge cake. Place 1 cm Gianduja bavaroise in the cake rings in the pastry bag. Cover with creamy iced tangerine and then, with a pastry bag, Gianduja bavaroise. Finally, finish with chocolate sponge soaked in chocolate and cover with marmalade  Place in the rapid cooling cell. When the time comes, unmold and glaze the entremets with the milk chocolate frosting and arrange on the basis of chocolate crumble.

Cut the biscuit into 5 strips of 5.5 cm wide. Make the creamy lemon and pour about 800 g into the molds. Immediately, sprinkle the surface with about 120 g large pieces of crisp praline. Place a strip of biscuit 5.5 cm wide. Skip to the freezer. Make the praline peanut mousse and pour about 850 to 900 g into the Eclat molds. Unmould the inserts and incorporate them into the foam. Skip to the freezer.

in circles 15 cm in diameter and 8 cm high, mount in reverse, pour 100 g of dark chocolate mousse. Add the thickened jelly disc to the passion fruit. Pour again 100 g of Taïnori ginger chocolate mousse and insert the shortbread background. Freeze everything. Unmold the entremets and spray with the spray gun for a white velvet effect. Using a plastic bag and pink ivory glaze, make drips all around the entremets. To end, garnish the macaroons with raspberry compote with rose, then add a dozen on each dessert.

Place circles 18 cm in diameter and 4.5 cm high on plate and sheet of guitar paper to make an upside down assembly. Pour 200 g light lemon cream inside the circles, remove the cranberry confit puck and Griottines, pour 200 g light lemon cream again and press on cooked dacquoise and streusel. Place the entremets in the freezer. Unmould the entremets, glaze them with the yellow chocolate mirror glaze, arrange around a marshmallow band and decorate with slices of lemon and Griottines.

Line circles 18 cm in diameter and 4.5 cm high chocolate mousse. Place the chocolate biscuit without flour at the bottom of the circle. Garnish with chocolate mousse, add the Cointreau bavaroise and Griottines insert. Smooth with the rest of chocolate mousse. Put everything in the freezer. Unmold the desserts, glaze them with the dark chocolate icing, arrange the chocolate decor and small dots of sour cherry coulis. * Chocolate decor: put alcohol in the freezer. Melt the black couverture, put it in a pocket and let the chocolate flow in the cold alcohol.

In the bottom of the oval stainless steel frames, place the gingerbread biscuit garnished with apricot compote. Add the Caribbean supreme and pour the caramel mousse caramel. Place in freeze. Demold. Then spray all the entremets with a black pulverization mixture.  Cover a part of the edge with the Absolute icing used at 45 ° C. Decorate with dark chocolate arabesques.

prepared the cremeux calisson  12 cm diameter and place in insert then in the freezer. bake the biscuit and the disq almond sweet dough 18 cm diameter. do the montage acordingly to picture

mold the creamy blood orange into 15cm flexipan. in circles of 18cm, place the biscuit at the bottom of the circle and line with the caramel laced mousse. place another chocolate biscuit and the blood orange cream. lay the foam and smooth. freeze several hours before spraying orange velvet. bake the cocoa gruee tuile and cut a disc. ask on the dessert as decoration

temperated milk chocolate and cut 2 disq at 16cm diameter bake the biscuit dacquoise at same diameter. Use a pipping bag with a nozzle 12 mm diameter pace the mousse between the chocolate disq place in chiller fwe hour before serving

Assembly and finishing: After taking the creamy coconut passion and Cointreau, place the milk chocolate mousse cream at the frame. Put everything in the freezer. Rewrap the frame with the rest of the foam cream. With a chocolate pistol, pass a velvet with velvet gun mixture. Cut 4 entremets 17 cm long and 14 cm wide Decorate with slices of orange, passion fruit grains and Griottines, as well as some chocolate decorations.

Make a montage in harmony molds 18 cm in diameter and 4.5 high: Pour 250 g of absinthe green apple mousse down the puck of lighter mousse with hazelnut. Then a little green apple mousse worm biscuit lime, the rest of worm apple green absinthe  and finally the bottom of streusel. Place the entremets in the freezer. Unmold the desserts, glaze them with the green mirror glaze. Decor on Silpat plate and leaf: arrange 3 circles of 20 cm in diameter and 3 circles of 18 cm in diameter inside. Descend the raw streusel between the two circles and press lightly. Bake in a ventilated oven at 160 ° C for about 15 minutes, remove the circles when hot. Place the cooked streusels around the frozen desserts and decorate with chocolate shavings and apple slices

Make an upside-down assembly: Line the bottom and sides of circles 18 cm in diameter and 4.5 cm high with Cointreau bavaroise. Place the insert (1) orange gelatine sauce and orange almond biscuit, then add the rest of the vanilla bavaroise To finish by placing the insert (2) of creamy milk chocolate, orange marmalade yuzu and orange almond biscuit. Reserve in the freezer. Unmold the desserts, glaze them with the white mirror glaze. Finish the bottom of the cakes with a circle of white chocolate and a wave of white chocolate on top.